Hey everyone, hope you’re having an incredible day. Today, I will show you a way to make a special dish, slow cooker "leftover" dahl. One of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.
Slow Cooker "leftover" Dahl is one of the most well liked of current trending meals in the world. It’s appreciated by millions every day. It’s easy, it’s quick, it tastes delicious. Slow Cooker "leftover" Dahl is something that I have loved my entire life. They’re fine and they look fantastic.
To get started with this particular recipe, we have to first prepare a few components. You can have slow cooker "leftover" dahl using 18 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Slow Cooker "leftover" Dahl:
- 200 g (1 cup) dried yellow split peas
- 100 g (half a cup) dried green lentils
- 1 inch cube fresh ginger, peeled and finely chopped
- 2 garlic cloves - finely chopped
- 3 small red onions - finely chopped
- half a green chilli (take seeds out for less heat!) - finely chopped
- half medium butternut squash (approx. 220g) peeled and cut into small cubes
- 1 green pepper - diced
- 1 heaped tsp turmeric
- 1 tablespoon cumin
- half a teaspoon chilli powder
- half teaspoon ground coriander
- 250 ml coconut milk
- 250 g passata
- half pint vegetable stock (I used bouillon)
- half tin chickpeas (optional)
- teaspoon salt
- 250 g fresh spinach
Steps to make Slow Cooker "leftover" Dahl:
- Place onion, ginger, garlic, fresh chilli and veg into slow cooker pot.
- In a jug, combine the dry spices with two tablespoons of the coconut milk and mix well. Add a dash of boiling water if its too thick. Add the reminder of the coconut milk and the passata and combine.
- Add the lentils and split peas to the pot and mix with the veg. Pour over the spice mix and coat the veg/lentils well. Add half a pint of stock and mix.
- Cover with the lid and cook on low for a minimum of 6 hours. To get really soft, flavoursome pulses then wait for 7-8 hours before eating. If you're in a rush, you could cook the lentils first on the stove or use tinned pulses. You can then reduce cooking time to 3-4 hours on high or until veg is cooked through.
- An hour before serving, add the spinach and the chickpeas and stir in well. Just before serving, add half a teaspoon of salt and taste. Add more salt if necessary.
- Serve as a main meal on its own or with poppodums and mango chutney. Alternatively, serve as a side dish with pan-seared salmon or chicken tikka pieces.
So that is going to wrap this up with this special food slow cooker "leftover" dahl recipe. Thanks so much for reading. I am sure that you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
